233: Italian Veggie Stew

Yes, I know I disappeared for a bit there. Weekendternship is almost over, but the shifts are getting a little more difficult for me. Thankfully Thanksgiving is approaching, meaning a few relaxing days, probably some cooking, and an excuse to use up the last of my shares. Dear family, I hope you like potatoes.

Mmmm. So honestly, this stew is at least 1/3 about the bread. Maybe more. Get good stuff. I followed this recipe from Bon Appetit- halving it- which still made a ridiculous amount of stew for one person.

I'm generally not a tomato soup- or at least tomato in soup that's not tomato soup- fan, but this gets a lovely earthy sweetness from the collards and kale. My only sub was to use mushroom broth instead of veggie, as that's what I had. Next time I'd probably even add mushrooms, as I think they'd work well here. 

Delivery 24

Potatoes - 2 pounds

Beets - 2 pounds

Carrots - 2 pound

Collards - 1 bunch

Turnips - 2

Garlic - 4 heads

Celeriac - 2 heads

Brussels Sprouts - 2 stalks

Kale - 1 bunch

Red Kernel Pop Corn - 2 cobs

Yellow Kernel Pop Corn - 2 cobs

Arugula - 1 bunch

Carrots

Carrot soup. Indian style carrots (mustardy). Root veggie stew (bonus for potatoes). Puffed carrot casserole.

Garlic

Celery Root

A few recipes via NPR. Remoulade with apples. Slaw with apples. Rotsi with potatoes.

Collards

Gratin. Italian veggie stew (bonus for kale, carrots, garlic). Collard and cheese pasties.

Popcorn

Arugula


Baby batch. Potato salad. Tartine with egg. Autumn panzanella!

Potatoes

Swedish hasbrowns (I know I have the wrong kind of potatoes, shhh), curry potato salad,

Beets

Smashed beets with goat cheese, soup!, beet and carrot latkes, beet and garlic tart, beets and eggs.

Turnips

Souffle, with tomatoes and yogurt, galette.

Brussels Sprouts

Yay! Chips with sweet chile sauce, sprouts and pecans, curried!

Kale

Salad with brussels sprouts, bread soup, gratin with sweet potatoes, with garlic and cranberries.

219: Beet and Kale Salad with Goat Cheese

Running around the past two months it's sometimes hard to remember I can actually put something decent together. Especially after some failed dishes. I get home and don't feel like expending a lot of effort on anything beyond taking a bath, drinking ginger tea, and sleeping. I don't have the hours to spend working a meal- sometimes I barely have the mental energy to read a recipe correctly (ha!).

The moment I realized this recipe might turn out well was when all the beets were cut up in the bowl, marinating in the dressing. First of all, it was very pretty, even then. I got 2 lbs of beets from my CSA- a grab bag of red, chioggia, and one golden beet. I boiled the beets and they ended up unpleasantly bitter. Not sure it was the beets or the method of cooking, but next time I'd roast.

Now vinegar is one of my favorite things, and you'd think by now I'd realize, but the acidity totally mellowed out that bitter bite, leaving you to enjoy the earthy sweetness of the beets, the pleasant bitterness of the kale, and the tart creaminess of the goat cheese. And my healthy additions of black pepper.

As I put the salad together I was a little shocked it looked so good.

Honestly, it may be a little too pretty for me.

215: Quick Salmon Kale Quinoa Salad

All the events occur in the same week of the month. My interests really should check with each other and spread it out so I have a bit of time here and there. And this time, unfortunately, the only evening I had free to cook was Monday. The last of the prior week's share got used up easily enough, but there was definitely not enough leftovers to sustain three or four days of meals. Even three of four days of lunches.

And as much as I love (love) root veggies season, my love stems from long-roasted dishes, soups, and other things that I can't easily prepare in 15 minutes before work. So my easy option this week was Kale, which I paired with some smoked salmon still kicking around my fridge, walnuts, and quinoa left over from those garlicy kale leftover. I made an easy dijon vinaigrette with lemon juice and olive oil.

It was actually fairly awful with the salmon, but that's more the fault of the cheap (kinda old but not bad) IKEA salmon. There needed to be a bit more dressing to mask the fishiness. Without the salmon the salad was really nice, though. Very hearty and fall. I'd do that part again, with a few scallions at the least, maybe some mushrooms or squash if I wanted to get fancy.

Delivery 22

Potatoes - 2 pounds

Beets - 2 pounds

Carrots - 1 pound

Red Russian Kale - 1 bunch

Purple Globe Turnips - 2

Flat Leaf Parsley - 1 bunch

Garlic - 2 heads

Acorn Winter Squash - 1

Popcorn - 4 cobs

Hot Peppers - take if you like

Red Russian Kale

Gorgeous! Kale with pecans. With smoked paprika. Kale chips. With buckwheat noodles.

Garlic

Guess. You'll probably be right.

Turnips

Believe it or not, I went for the smaller turnips, hoping to avoid the weird bitterness I had with the last big one. Slaw with carrots and apples. Slaw with carrots (bonus for parsley).

Acorn Squash

Soup with turnips. Soup with turnip chips. Soup with kale and bacon. What? I'm cold.

Popcorn

Note with the popcorn: let dry for three more weeks for best results. Um, thanks? I'll probably wait to bring this home to my parents', where there is a microwave.

Beets

Went for a bag with smaller beets. Salad with ginger. Salad with kale. Beet chips. Salad with potatoes.

Carrots

Boo orange carrots! Here's a slaw with beets (and beet greens, but I could use kale or something).

Potatoes

Ugh, potatoes. Part of me just wanted to swap these guys out for more garlic on the swap table. Here's fritters with turnips. Potato pancakes. Potato pizza dough. Or this potato cake (bonus for parsley).

Hot Peppers

Flat Leaf Parsley

I just kind of want to do wilted parsley on toast again.

212: Garlicy Pecorino Kale Salad

I love dinosaur kale. The texture, the bitterness, all the parts. It's a very meaty green. That might not be the best phrasing, but it's a green that will definitely make you feel full. I used this recipe from 101 cookbooks. My only change was to use a full clove of garlic, because deliciousness. The resulting salad was a little overdressed, I could've used a little less salt, but a myriad of sins can be corrected with an over easy egg. It would've been alright without it, but definitely much better with.

I dressed all the greens, as the kale will hold up decently, and I'm planning on mixing the leftovers with some quinoa to blunt the impact of that dressing.

Oh! And I totally didn't mind the lemon in this. Making progress.

209: Kale Salad with Mushrooms and Butternut Squash

New greens mixed with last week’s leftovers. You may remember the mushrooms and butternut squash from such dishes as this pizza, though honestly, I liked the combination better here. As I mentioned there the squash is so sweet, it needs something earthy and bitter like the kale to balance that out. No dressing, per se, just a little oil. Apparently I learned a lesson (!!) from my roasted veggie salad.

I needed to cut my kale a little finer (I also need to sharpen my knife), but overall a lovely lunch side considering I threw it together in about 5-10 minutes before heading off to work.

Delivery 21

I'm very much behind on this post, apologies. Many recipes are pulled from previous posts.

Potatoes - 2 pounds

Carrots - 1 pound 

Chiogga Beets - 1 pound

Garlic - 2 heads

Lacinato Kale - 1 bunch

Mustard Greens - 1 bunch

Radishes - 1 bunch

Thyme - 1 bunch

Romanesco Cauliflower - 1 head

Mustard Greens

Salads are tempting, but it's hard for me to turn down an Indian dish.

Chiogga Beets

Will take a picture of this pretties when I actually cook them, but in an effort to save plastic I didn't want to tear open the bag. They have bag of 15 lbs of beets for sale from my CSA. It's bad how tempted I am. Definitely want to preserve the color on these, so will likely use one of these recipes from the kitchn. Here are more raw beet recipes.

Rainbow Carrots

Raw salad to showcase the colors. Roasted with honey ginger butter. Salad with walnuts and radishes.

Potatoes

Roasted (bonus for rainbow carrots).

Radishes

Mango and radish salad. Radish curry. Oh man, maybe I'll actually make this crazy crazy bread.

Romanesco Cauliflower

Really want a recipe that keeps the cauliflower looking pretty, so a roast seems ideal.

Thyme

Roasting herb. Will throw it in where I can. Maybe I'll try drying it out? I can never use these things up in time.

Garlic

Used in other recipes, most likely. Can't afford to be precious.

Dinosaur Kale

All the salads, please. Here's one with balsamic vinegar and pine nuts. One with ricotta. Super simple with breadcrumbs and garlic.

168: Sweet Potato Kale Salad

I think I've found my salad formula: bitter green, something savory, something sweetish and a spicy/tart dressing.

The iteratons thus far (for those playing along at home):

• Kale + Feta + Beets + Garlic/Dill Dressing
• Spinach + Feta + Mint + Simple Vinaigrette
• Mustard Greens + Carrots + Apples + Mustard/Maple Vinaigrette

This one is kale, scallions and sweet potatoes with a mustard apple cider vinairgrette. There's a little bit of honey in the dressing, but I depended on the sweetness of the potatoes to carry the bulk of that weight. I may not have needed any honey at all, or maybe more scallions, or another savory-type element to balance it out.

I realized that my little obsessions with this and stuffing sound like the author of Heat, which I'm reading now for my occasionally-mentioned internship. It's definitely a heady way to look at food, one I'd like to throw off a bit in favor of something more sensory/intuitive. Though I think with enough practice/experience I'll break through that plane naturally.

163: Pate Sandwiches

I often eat meals like a cook: awkwardly standing in the kitchen, usually while working on other food (Zing!). These little sandwiches were born of leftovers and super tasty. Though honestly I think anything with pate is going to be delicious.

The bread (as it is) is from IKEA. Just an easy flatbread I picked up to keep in the freezer. It has a weird mild anisey taste so I won't eat it straight up, but it's great for stuff like this. 

I spread the pate on one side, the shallot jam on the other, and tried both kale and radish as filling. I think anything earthy and slightly bitter/peppery would work well. Next time I'd slice more radishes to get a stronger peppery kick. Totally recommended.

162: Kale Stuffed Sweet Potatoes

Fall is awesome. True fact. Especially as it means I get to make recipes like this. It's a super simple preparation, that once again doesn't require much more than ovening and time. I used this recipe from the kitchn, though didn't follow it completely. In lieu of beans I used chickpeas (I had them), and instead of red pepper flake used some smoked paprika, for smokiness and a slow burn as opposed to outright fire.

I kept a decent amount of bite to the kale- totally recommended as the sweet potato is so soft. I'd also recommend stuffing the hell out of it, as my ratio was a little off and it was a little on the sweet side. And yeah, maybe use a little of that red pepper flake, or sneak in some sriracha before you fill.

Oh and this is definitely just a gimmic-y stuffing scenario, but one I don't mind.

Delivery 16

Lactino Kale - 1 bunch

Tomatillos - 10
French Breakfast/Cherriette Radishes - 1 bunch
Parsley - 1 bunch
Mustard Greens - 1 bunch
Bok Choy - 1 head
Broccoli - 3 These were feeling rather limp, so I hit up the swap table for more tomatillos!
Shallots - 4
Red Cabbage - 1
Peppers - 2

Hot Peppers - Serranos take if you like

Lactino Kale 

Why are people calling this Lactino Kale when it's also known as DINOSAUR kale. Seriously, so much more awesome and totally apt. Here's a raw salad, and some stuffed sweet potatoes.

Bok Choy

Hash, super easy saute, and I'm still feeling in need of soup.

Tomatillo

You could buy 10 lb bags of these from the farm that supplies the CSA. It was tempting, but I somehow refrained. I want to do something vastly different with these guys. Here's a tart, or some curd, a drink, or braised chicken. Ok and a guac, just in case I feel like dipping.

Radishes

I've had this salad on the list for ages, but now I actually have share radishes to make it with, so it will definitely happen soon. Greens are also nice! If I want to go simple here's a sandwich, or roasted. A few salads: detox and with mangos. And out of the blue a bit: curry!

Red Cabbage

No red cabbage on the swap table today. This is a little guy, so this won't hit as many recipes as the usual cabbage. Simple sweet and sour, a salad with white beans, a few slaws, cooked with apples, and a plain ol sear.

 

Mustard Greens 

There was a surprising amount of mustard greenage on the swap table, maybe people aren't as enamored of it as I am? I keep cooking them, this time I have to keep it raw. Here's a salad with anchovies and one with apples.

Peppers

So the long guys are probably cubanelles- I've just been eating them as easy snacks and will probably continue to do so. This looks really good, though anything with eggs is a winner for me. They're also often stuffed. I have a blacklog of hot peppers, maybe I'll finally get around to pickling them.

Shallots

I'll be posting something amazing with shallots soon, but, again, will mostly just try to use in place of onions/garlic in a few standard recipes.

Parsley

A few recipes mention parsley (at least one of the slaws has it), but here it is wilted on toast (with an egg- scroll down!)...and even further down the page there's a simple salad with lentils and a mustardy vinaigrette. Tabbouleh, a roulade (not gonna happen but cool), eggplant dip, potato cake.